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Cassolette of Fresh Farmed Hunter Valley Snails with Mushroom, Speck and Red Wine in a Snail Vol-au-vent
Snails can be sourced from Congewai Snail Farm either pre cooked or live, phone 4998 0030
20 Snails
2g of fine diced speck
8g of quartered button mushrooms
2g chopped parsley
2g chopped fresh thyme
2g chopped garlic
1⁄2 cup red wine
3g olive oil
10g butter
Salt and black pepper
1 chopped eschallot
2 sheets of puff pastry
1 punnet of little herbs
1 egg, beaten
1. First of all draw the snail and cut out the shape on the puff pastry. This procedure must be done promptly as the puff pastry softens quickly and becomes hard to manage.
2. Brush the shaped snail with the beaten egg and place the other shaped snail on top and egg the top again. Refrigerate for 10 minutes.
3. Bake the snail on a greased tray in a pre heated oven at 180°C for about 20 minutes until the snail has risen and is golden in colour.
4. Sautee the eschallot, speck, mushrooms and garlic in a pan with the olive oil.
5. Then add the snails, thyme, red wine, salt and pepper.
6. When the wine evaporates half way, add the butter and parsley, making sure that the butter does not separate.
7. Then serve in the vol-au-vent shaped snail.
8. Sprinkle the little herbs or a similar product.
Serves 2
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